Pike Place Fish Market Baked Salmon in Dill Mustard Sauce
Pike Place Fish Market is an open-air fish market at Pike Place Market in Seattle, Washington, United States, located at the corner of Pike Street and Pike Place. Founded in 1930, it is known for its tradition of fishmongers throwing the fish purchased by customers prior to wrapping it.[ They made an inspirational work place video about team work. As Cultural Awareness I showed At our Thursday meeting. Where would have departmental and educational presentations and everyone would all bring food items to share. Great memory and Great film!

Ingredients

1 (2- to 3-pound) salmon fillet, 1 1/2-inches thick
3 tablespoons olive oil
Coarse kosher salt
Freshly ground black pepper
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons minced fresh parsley leaves
2 tablespoons Dijon-style mustard
2 tablespoons minced fresh dill
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground pepper to taste

Instructions



Preheat oven to 350 degrees. Line the bottom of an ungreased broiling pan with aluminum foil and spray broiler rack with vegetable-oil cooking spray.

Wash salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin side down onto rack.

In a small bowl mix together the mayonnaise, sour cream, parsley, Dijon mustard, dill, lemon juice, salt, and pepper; over bowl with plastic wrap and refrigerate for at least 3 hours before serving.

Bake, uncovered, 8 to 12 minutes or until a thermometer registers an internal temperature of 140 degrees (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed from the heat source. Carefully remove salmon from pan and transfer onto individual serving plates

Serve with the cold mustard dill sauce.

Approximately cooking times for salmon:
1/4 to 1/3-inch – 3 to 4 minutes
1/2 to 3/4-inch – 4 to 6 minutes
1 to 1 1/2-inch – 8 to 12 minutes
(Makes four to six servings)